Linni Kral for culture: the word on cheese https://culturecheesemag.com Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese. Mon, 04 Nov 2024 14:31:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://culturecheesemag.com/wp-content/uploads/2018/08/cropped-Culture-Logo-32x32.jpg Linni Kral for culture: the word on cheese https://culturecheesemag.com 32 32 Save the Shepherd: The People Ushering In a New Era of Pastoralism https://culturecheesemag.com/blog/save-the-shepherd-the-people-ushering-in-a-new-era-of-pastoralism/ https://culturecheesemag.com/blog/save-the-shepherd-the-people-ushering-in-a-new-era-of-pastoralism/#respond Mon, 19 Aug 2024 22:56:39 +0000 https://culturecheesemag.com/?p=48159 Photography by Chelo Lopez No farms, no food—it’s a phrase you’ve probably seen on a bumper sticker, but its message only tells half the story. To truly call out the forces threatening our grub, the slogan needs a slight tweak: No farmers, no food. For centuries, we’ve relied on traditions of ancestral succession to keep […]

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]]> https://culturecheesemag.com/blog/save-the-shepherd-the-people-ushering-in-a-new-era-of-pastoralism/feed/ 0 Salt of the Earth: All about cheese’s most elemental ingredient https://culturecheesemag.com/blog/salt-of-the-earth-all-about-cheeses-most-elemental-ingredient/ https://culturecheesemag.com/blog/salt-of-the-earth-all-about-cheeses-most-elemental-ingredient/#respond Mon, 15 Apr 2024 21:00:44 +0000 https://culturecheesemag.com/?p=47411 Why cheese’s most elemental ingredient flies under the radar (and why it deserves our attention)

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]]> https://culturecheesemag.com/blog/salt-of-the-earth-all-about-cheeses-most-elemental-ingredient/feed/ 0 Reflecting on the Spanish Cheese Scene With Rubén Valbuena https://culturecheesemag.com/stories/voicings/voicings-ruben-valbuena/ https://culturecheesemag.com/stories/voicings/voicings-ruben-valbuena/#respond Tue, 21 Nov 2023 14:51:03 +0000 https://culturecheesemag.com/?p=46458 Rubén Valbuena has been disrupting the Spanish cheese industry from just about every angle—ideation, production, sales, service, exports—since the mid-aughts.

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]]> https://culturecheesemag.com/stories/voicings/voicings-ruben-valbuena/feed/ 0 How to Drink and Pair Sidra Like a Spaniard https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/how-to-drink-and-pair-sidra-like-a-spaniard/ https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/how-to-drink-and-pair-sidra-like-a-spaniard/#respond Mon, 20 Nov 2023 14:46:15 +0000 https://culturecheesemag.com/?p=46562 Why Asturians Throw Their Cider—And the Best Cheeses to Throw Alongside It

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]]> https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/how-to-drink-and-pair-sidra-like-a-spaniard/feed/ 0 What’s In A Cheese Name? Understanding the Battle for Gruyère https://culturecheesemag.com/stories/whats-in-a-cheese-name-understanding-the-battle-for-gruyere/ https://culturecheesemag.com/stories/whats-in-a-cheese-name-understanding-the-battle-for-gruyere/#respond Tue, 27 Jun 2023 15:24:38 +0000 https://culturecheesemag.com/?p=46014 A deep dive into the ongoing battle over the 'Gruyère' name in the American cheese market, as Swiss and French producers fight for their proprietary rights and consumer recognition.

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]]> https://culturecheesemag.com/stories/whats-in-a-cheese-name-understanding-the-battle-for-gruyere/feed/ 0 The New American Gin Craze https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/the-new-american-gin-craze/ https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/the-new-american-gin-craze/#respond Wed, 21 Jun 2023 15:43:24 +0000 https://culturecheesemag.com/?p=46032 We are living in the eye of the gin renaissance, a movement fueled by Campari corporate, by midcentury-modern nostalgia, and by a blooming of American craft microdistilling. 

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]]> https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/the-new-american-gin-craze/feed/ 0 Voicings: Affineur Ashley Morton https://culturecheesemag.com/stories/voicings/voicings-affineur-ashley-morton/ https://culturecheesemag.com/stories/voicings/voicings-affineur-ashley-morton/#respond Wed, 21 Jun 2023 15:28:31 +0000 https://culturecheesemag.com/?p=45952 On her website Brieyonce.com, Ashley Morton describes herself as a “global cheesemonster on the go,” and it’s easy to see why.

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]]> https://culturecheesemag.com/stories/voicings/voicings-affineur-ashley-morton/feed/ 0 The New Class of Honey Wine Isn’t Just for Vikings Anymore https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore/ https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore/#respond Wed, 10 May 2023 12:46:23 +0000 https://culturecheesemag.com/?p=45655 The new meads are crushable, balanced, and food-friendly—begging to be paired with cheese.

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]]> https://culturecheesemag.com/cheese-pairings/drinks-with-cheese/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore/feed/ 0 Voicings: Anna Juhl https://culturecheesemag.com/stories/voicings/voicings-anna-juhl/ https://culturecheesemag.com/stories/voicings/voicings-anna-juhl/#respond Wed, 10 May 2023 12:45:09 +0000 https://culturecheesemag.com/?p=45669 With Cheese Journeys, Anna Juhl creates bespoke cheese-travel experiences.

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]]> https://culturecheesemag.com/stories/voicings/voicings-anna-juhl/feed/ 0 Best Cheeses 2022: Cow’s Milk https://culturecheesemag.com/stories/best-cheeses-2022-cows-milk/ https://culturecheesemag.com/stories/best-cheeses-2022-cows-milk/#respond Mon, 12 Dec 2022 21:12:41 +0000 https://culturecheesemag.com/?p=45070 Photo by Nina Gallant | Styled by Kendra Smith WHITNEY (pictured above)Jasper Hill Farm | Greensboro, Vt. Made with the raw milk of Jasper Hill’s grass-fed herd, ACS First Place Best of Show winner Whitney leverages Jura-mountain inspiration into something uniquely Vermont. Its tacky pink exterior contains a pliant, milky white paste redolent of juicy […]

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